Hibiscus Lime Ginger Cream Pie

For pi day this year, we have a pie inspired by one of my and my kids' favorite comforting drinks, a honey lemon tea with ginger.  My youngest adores lemon ginger tea as one of her first tea loves.  She is now a tea fiend and discovers new tea loves every month.  It's her Christmas and birthday present of choice.  More importantly, this child approved the pie!  That's huge, she is very picky about her desserts.  Actually, the pie got a thumbs up from all family members, which is rare.  It is light and creamy, balanced with sweet tartness and a touch of warmth, a very enjoyable dessert.

Don't be intimidated by the multiple steps, the pie dough and crust can be made ahead and the curd can be made ahead.  Final assembly isn't that difficult and well worth the effort.

Hibiscus Lime Ginger Cream Pie

1 baked and cooled 9-inch pie shell (use your favorite recipe or even store bought)

For the hibiscus curd (makes a little more than needed):
4 large eggs
2 egg yolks
198g (1 cup) sugar
79ml (76g or ⅓ cup) + 15ml (14g or 1 tbsp) fresh lime juice, divided
¼ cup dried hibiscus
28g (¼ cup) cold butter, cut into pieces (½ a stick) (add a pinch of salt if using unsalted butter)

(Also 1 tsp gelatin + 2 tsp water for filling later)

For the ginger crème bavaroise (Bavarian Creme)
240 ml (1 cup) whole milk
½ vanilla bean - or ¾ teaspoon of vanilla paste
1 tsp ground ginger (you could use a few slices from 1 inch of fresh ginger for a more pronounced flavor as well)
4 Egg Yolks - at room temperature
50 gr (¼ cup) granulated sugar
6 gr (1½ teaspoon) gelatin Powder - plus 1 tbsp cold water
240 ml (1⅓ cup) heavy cream, divided after whipping

Topping and garnish
1 cup heavy whipping cream
¾ tsp unflavored gelatin
4 tsp cold water
1 tbsp honey
⅜ tsp ginger
1-2 tbsp crystallized ginger, finely chopped

Bake your pie shell ahead of time so that it is cooled for assembly.

To make the hibiscus lime curd:
The day before making the pie, combine the dried hibiscus and ⅓ cup lime juice in a glass measure.  Cover and refrigerate until ready to make the curd.  (It will hold for a couple days if needed.) 
The next day, whisk the eggs, egg yolks, and sugar for about 2 minutes, until the sugar starts to dissolve and the mixture is fully homogeneous and has lightened slightly.
Whisk in the lime juice with the hibiscus.  (The hibiscus will be strained out later.)
Cook over medium-low heat for about 10 minutes, stirring constantly. Turn off the heat once the mixture thickens significantly, it will happen quickly around 170ºF.  Do not over cook or the curd will become lumpy.
Immediately add the butter all at once, and whisk constantly until the butter has been completely incorporated into the mixture.
Strain the mixture through a fine mesh sieve into a bowl.  Discard the hibiscus petals.  Cover and refrigerate until ready to assemble pie.
Reserve ¼ cup curd for garnish, (optional).

(This is amazing curd and would be good on anything, like pancakes, scones, muffins, ice cream, cheesecake, cake filling...)

To make the Bavarian Creme:

Place milk in a medium size saucepan.  Slice the vanilla bean in half, scrape out the seeds and place them in the milk along with the pod and optional fresh ginger. Whisk in the dried ginger.  Bring to a simmer over low heat. Turn off the stove, cover, and leave to steep for 10 to 20 minutes.  Discard the vanilla pod (and fresh ginger if using).

In a heat-proof bowl, whisk together the egg yolks and sugar.

Slowly pour the infused milk over the egg yolk mixture while whisking. Mix until fully combined and then transfer the whole mixture into the saucepan.

Cook over low heat for 5 to 10 minutes or until the cream has thickened.  Remove from the heat.

In a small bowl, mix the gelatin into the cold water. When it has bloomed and become a solid paste, add the gelatin mixture to the warm custard.  Whisk until completely dissolved.

Transfer the custard into a large clean bowl and cover with plastic wrap touching its surface. Place in the fridge to cool down to room temperature, about 30 minutes to 1 hour.

Whip the heavy cream in a large mixing bowl or bowl of a stand mixer until it reaches stiff peaks.  (Reserve ½ - ⅔ cup for the curd filling.)

Take the custard out of the fridge and loosen it with a whisk. Slowly and gently fold in the remaining whipped cream in 3 additions.

To assemble:
Bottom layer: Bloom the 1 tsp gelatin in 2 tsp water and let sit for a few minutes.  Heat for about 10 seconds in the microwave or over low heat to melt the gelatin.  Measure a generous cup of the hibiscus lime curd into a bowl and whisk in the melted gelatin.  Then fold in the reserved whipped cream from the bavarian.  Spoon into the bottom of the baked pie shell and smooth to level.  Place in the refrigerator for 20 minutes to set slightly.

Creme layer: Fold the bavarian creme to loosen if it has started to set, then pile in scoops over the curd filling.  Gently spread to the edges and slightly smooth the top.

Garnish topping: Take the reserved ¼ cup curd and transfer to a piping or ziptop bag with the end snipped.  Pipe straight lines across the top of the pie at intervals, then draw a bamboo skewer across perpendicular to the lines in alternating directions to make a decorative pattern.  Chill to set for at least four hours.

Garnish edge: Bloom the gelatin and water for the whipped cream garnish, this is optional but makes it last perfectly.  Once the gelatin has hydrated, combine it with the honey and heat on low or in microwave just until melted, just 10 seconds.  Start whipping the cream and add the ginger powder and gelatin mixture.  Whip to stiff peaks and pipe onto the edges of the pie in rosettes.  Sprinkle with finely chopped candied ginger.

Chill the pie to set for at least four hours.

Enjoy!  We sure did.

 

But do enjoy this pie!